Cheesy Sausage Pita Pockets Recipes

CHICKEN SAUSAGE PITA POCKETS

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan., Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

CHEESY SAUSAGE PITA POCKETS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

CHEESY SAUSAGE PITA POCKETS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

CHEESY SAUSAGE PITA POCKETS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

GREEK SAUSAGE PITAS

Steps:

• Preheat oven to 325°. Wrap pita breads in foil; warm in oven while preparing toppings., In a small bowl, mix yogurt, green onions, parsley, lemon juice and garlic. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles., To assemble, spoon sausage over pitas. Top with cucumber, tomato and yogurt mixture; sprinkle with additional parsley.

BREAKFAST EGG & SAUSAGE PITA POCKETS - HEAT-N-GO!

Steps:

• In a bowl, whisk eggs, soup, salt and pepper. Set aside.
• Heat skillet to med-high and saute onion in olive oil until translucent.
• Add sausage to skillet. Brown sausage with onion, turning meat often so it is small crumbles.
• Drain grease off.
• Add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
• Remove from heat and cool slightly.
• Mix in cheese.
• Fill pita pockets with mixture and stand in a pan.
• Wrap filled pockets in wax paper and place in gallon size freezer bags.
• Freeze.
• To serve, take a frozen pocket out of the freezer. Take off wax paper. Place pocket on a plate. Cover with paper towel and microwave for 60-90 seconds. Enjoy.

CHEESY SAUSAGE PITA POCKETS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
• Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
• Roll sausage into 32 small meatballs.
• Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
• Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat; cook, stirring regularly until onion is tender, 7 to 10 minutes.
• Transfer meatballs to a large mixing bowl; add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
• Gently stuff pita pockets with meatball mixture using a small spoon.
• Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
• Serve pockets with remaining sauce for dipping.

CHEESY SPINACH AND MUSHROOM PITA POCKET

Steps:

• 1. Wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
• 2. Dry the spinach even more in a paper towel by squeezing the juice out.
• 3. Chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. Slice each one into about 8 or 9 thin slices.
• 4. Push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
• 5. Put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
• 6. Microwave on high for about 20 seconds.
• 7. Pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
• 8. Fry the pocket for 30 seconds to a minute on each side.2.

CHEESY PITA POCKETS

Steps:

• In small bowl, mash together cream and Cheddar cheeses, shredded carrot and pepper until blended.
• Cut top quarter of each pita and tuck inside bottom of pita. Spread half of the cheese mixture inside each; fill with cucumber and sprouts.
• (Pita pockets can be wrapped in plastic wrap and refrigerated or stored in cooler pack for up to 24 hours.).